Results 91 to 100 of about 61,798 (338)
The catalytic conversion of CO2 into value‐added products provides an emerging strategy for reducing carbon emissions and improving environmental performance. This review compares different Life Cycle Assessment studies to evaluate the environmental impacts of CO2 conversion, focusing on the main challenges, technical limitations, and potential ...
Anastasia Pappa+3 more
wiley +1 more source
Secondary metabolites (SMs) are essential across all life domains, yet those originating from the Archaea domain remain poorly understood. Here, the systematic genome mining and the pioneering heterologous expression of archaeal SMs have revealed the chemical landscape of archaeal lanthipeptides, showing both canonical and non‐canonical forms.
Zhi‐Man Song+13 more
wiley +2 more sources
Microbial Community Succession and Its Correlation with Volatile Flavor Substances during Fermentation of Soy Sauce Koji [PDF]
In order to improve soy sauce koji making technology and to stabilize its quality, high-throughput sequencing and headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC-MS) were used to analyze the microbial ...
HAN Yueting, CAI Jing, QIU Hexiang, WU Xuefeng, LIU Lanhua, MU Dongdong, LI Xingjiang
doaj +1 more source
The structure and biosynthetic origin of the enigmatic “yellow affinity substance” (YAS) from the anaerobe thermophile Clostridium thermocellum (now: Acetivibrio thermocellus) were elucidated. YAS is a complex of unusual antibacterial arylpolyene alkaloids (celluxanthenes) that are produced by various cellulolytic anaerobes.
Keishi Ishida+9 more
wiley +2 more sources
Abstract The exponential expansion of the global cider market positions it as a viable alternative to traditional choices such as wine and beer. Nevertheless, there exists a paucity of research examining the various factors influencing consumer interest in cider.
Eva Parga Dans+3 more
wiley +1 more source
Research progress on sources and inhibition measures of acrylamide in fermented food [PDF]
Fermented food is favored by consumers for its unique technology and flavor. However, harmful substances such as acrylamide are produced in the fermentation process along with the Maillard reaction, which has adverse effects on consumers' health.
SHANG Yuhao, ZHU Xiajian, TIAN Dongwei, CHENG Pingyan, HU Jianfeng, WANG Diqiang
doaj +1 more source
Hydrogel‐Based Smart Materials for Wound Healing and Sensing
The graphical abstract illustrates the role of hydrogel‐based flexible materials in advancing biomedical applications, including wound healing, point‐of‐care diagnostics, smart patches, and wearable devices. Hydrogels are particularly promising in modern wound care due to their high‐water content, flexibility, and biocompatibility.
Thi Kim Ngan Duong+11 more
wiley +1 more source
A stochastic interspecific competition model to predict the behaviour of Listeria monocytogenes in the fermentation process of a traditional Sicilian salami [PDF]
The present paper discusses the use of modified Lotka-Volterra equations in order to stochastically simulate the behaviour of Listeria monocytogenes and Lactic Acid Bacteria (LAB) during the fermentation period (168 h) of a typical Sicilian salami.
arxiv
The Role of Enoyl Reductase in the Monacolin K Biosynthesis Pathway in Monascus spp.
Monacolin K (MK), a secondary metabolite produced by Monascus spp. with the ability to inhibit cholesterol production, is structurally identical to lovastatin produced by Aspergillus terreus.
Tingting Yao, Xiaodi Wang, Fusheng Chen
doaj +1 more source
Abstract Anaerobes thrive in the absence of oxygen and are an untapped reservoir of biotechnological potential. Therefore, bioprospecting efforts focused on anaerobic microbial diversity could rapidly uncover new enzymes, pathways, and chassis organisms to drive biotechnology innovation.
Thomas S. Lankiewicz+3 more
wiley +1 more source